FREEZE-THAW EFFECTS ON MASS-TRANSFER RATES DURING OSMOTIC DEHYDRATION

被引：43

作者：

LAZARIDES, HN

MAVROUDIS, NE

机构：

[1] Dept. of Food Science & Technology, School of Agriculture, Aristotelean University of Thessaloniki, Thessaloniki, 540 06

来源：

JOURNAL OF FOOD SCIENCE | 1995年 / 60卷 / 04期

关键词：

APPLES; OSMOTIC DEHYDRATION; CONCENTRATION; FREEZE-THAW; MASS TRANSFER;

D O I：

10.1111/j.1365-2621.1995.tb06239.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A model fruit system (apple slices) was studied during osmotic preconcentration in concentrated solutions of corn syrup solids. The effect of freeze/thawing on water removal and solid uptake rates during complimentary osmotic dehydration was examined. Product response to freeze/thawing after partial osmotic dehydration was also explored. Osmotically preconcentrated, frozen/thawed samples did not exhibit a significant change in rate of water loss during complimentary osmotic dehydration. They had sharply higher sugar gain rates compared to controls. The duration of osmotic preconcentration had a significant effect on freeze/thaw induced exudation losses.

引用

页码：826 / &

共 19 条

[1] OSMOTIC CONCENTRATION OF GREEN BEANS PRIOR TO FREEZING [J].

BISWAL, RN ;

BOZORGMEHR, K ;

TOMPKINS, FD ;

LIU, X .

JOURNAL OF FOOD SCIENCE, 1991, 56 (04) :1008-1012

[2]

BISWAL RN, 1989, JUL P INT C TECHN IN

[3]

DIXON GM, 1977, J FOOD SCI, V42, P1126, DOI 10.1111/j.1365-2621.1977.tb12684.x

[4]

FENNEMA O, 1975, PRINCIPLES FOOD SC 2, V2, P173

[5]

FLINK JM, 1975, J AGR FOOD CHEM, P1019

[6]

GARROTE RL, 1989, LEBENSM WISS TECHNOL, P264

[7]

GUILBERT S, 1994, FOOD PRESERVATION CO, P65

[8]

Hawkes J., 1978, Journal of Food Processing and Preservation, V2, P265, DOI 10.1111/j.1745-4549.1978.tb00562.x

[9]

HUXSOLL CC, 1982, FOOD TECHNOL, P98

[10]

KAREL M, 1975, PRINCIPLES FOOD SC 2, P349

← 1 2 →